Creamy Chicken and Potatoes
Servings: 4-6
Ingredients:
- 2 TBSP Extra Virgin Olive Oil
- 2 TBSP Butter
- 6 Skinless Chicken Thighs
- 1 1⁄2 TBSP Herban Legend
- *8-10 Small Red Potatoes, quartered or cut into eighths
- 1⁄4 Cup Dry White Wine
- 1 Cup Chicken Stock
- 6 oz Baby Spinach (about 2 large handfuls)
- 1⁄2 Cup Heavy Cream
Notes* To ensure that potatoes cook through, make sure they are quartered if they are small or cut into eighths if bigger.
Instructions
Step 1:
Preheat oven to 400 degrees F.
Step 2:
Heat butter and olive oil in high-rimmed skillet or oven-safe soup pot.
Step 3:
Pat thighs dry and season with 1 TBSP Herban Legend.
Step 4:
Brown top side of thighs for 3-4 minutes. Remove and set aside.
Step 5:
Add potatoes and cook for another 3-4 minutes.
Step 6:
Add wine, stock, baby spinach and 1⁄2 TBSP Herban Legends.
Step 7:
Reduce heat and add cream and nestle thighs in potatoes.
Step 8:
Cook in oven for 30 minutes or until thighs reach internal temperature of 165 degrees F and potatoes are fork tender.